5. Heat frying pan to medium-hot. Add two tablespoons of unsalted butter. (Do not let the butter burn.) Add chicken livers, turning each piece to sear on all sides. Add minced anchovy and fresh thyme and continue to cook until livers are medium done. Remove livers and set on a serving platter.

6. Place unions, raisins, and Vin Santo into the same frying pan and simmer until liquid is reduced to half. Add demi-glace and continue to heat until sauce is just simmering. Pour sauce over livers and serve with a crusty white bread.